Vegan Spinach and Olive Eggplant Rollatini

by

Vegan Spinach and Olive Eggplant Rollatini

A bold, savory, and comforting vegan entrée, perfect for a flavorful plant-based dinner.
Tender eggplant slices are stuffed with a savory spinach and olive filling, then topped with a smoky-sweet roasted red pepper pesto before baking until golden and bubbling.

Ingredients

For the Roasted Red Pepper Sauce:

  • 12 oz roasted red peppers (jarred or homemade)
  • 14.5 oz canned tomatoes
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 4–5 sprigs fresh thyme
  • 10–12 fresh mint leaves
  • 1 tsp paprika
  • 1/2 tsp cracked black pepper
  • Salt, to taste

For the Filling:

  • 4–5 cups baby spinach
  • 1/3 cup pitted olives, chopped
  • 8 oz block vegan feta, crumbled
  • 2 tsp dried oregano
  • Fresh mint or thyme (optional)

For the Rollatini:

  • 1–2 large eggplants, sliced lengthwise into 1/4-inch thick strips
  • Olive oil, for brushing
  • Additional sauce for layering
  • Vegan mozzarella or shredded plant-based cheese, for topping

Instructions

1. Prepare the Roasted Red Pepper Sauce

  • In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  • Add the roasted red peppers, tomatoes, thyme, mint, paprika, cracked pepper, and salt. Stir to combine.
  • Cover and simmer on low for 20–30 minutes. Remove from heat and cool for 10 minutes.
  • Discard thyme stems, then blend the mixture in a food processor until smooth and creamy. Set aside.

2. Roast the Eggplant

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Arrange the eggplant slices on the sheet, brush with olive oil, and roast for 5–6 minutes, just until soft and slightly golden. Remove and let cool.

3. Prepare the Filling

  • In a skillet, wilt the spinach over medium heat. Drain excess liquid and set aside.
  • In a mixing bowl, combine crumbled vegan feta, chopped olives, oregano, wilted spinach, and herbs. Mix until well incorporated.

4. Assemble the Rollatini

  • Spread 1/2 to 3/4 cup of the roasted red pepper sauce on the bottom of a 9×9-inch baking dish.
  • Place a spoonful of filling at the wider end of each eggplant slice, roll it up, and arrange seam-side down in the dish.
  • Once all are rolled, spoon additional sauce over the top and sprinkle with vegan mozzarella or your preferred plant-based cheese.

5. Bake

  • Bake at 400°F for 16–20 minutes, or until the sauce is bubbling and the cheese is golden.
  • For extra browning, broil for 1–2 minutes—watch closely to prevent burning.

Nutritional Information (Per Serving, Approximate)

  • Calories: 272 kcal
  • Carbohydrates: 34 g
  • Sugar: 20 g
  • Sodium: 1149 mg
  • Cholesterol: 0 mg (if using fully vegan ingredients)

 

Leave a Comment